Soy-Free Vegan Vanilla Cake
Delightfully light and moist, this Soy-Free Vegan Vanilla Cake is a perfect dairy-free and egg-free dessert that doesn’t skimp on flavor. With simple pantry staples like all-purpose flour, cane sugar, and neutral-flavored oil, this recipe creates an effortlessly fluffy texture that pairs beautifully with the sweet, aromatic notes of vanilla extract. A soy-free plant milk, such as almond milk, combines with apple cider vinegar to create a quick vegan buttermilk, ensuring a tender crumb every time. Ready in just 45 minutes from prep to bake, this family-friendly cake serves eight and is perfect for birthdays, celebrations, or indulgent weekday treats. Customize it with your favorite vegan frosting or opt for a dusting of powdered sugar to keep it light and elegant. Make dessert moments sweeter with this easy, soy-free vegan vanilla cake!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Cane sugar (or other granulated sugar)
- 1 cups Unsweetened almond milk (or other soy-free plant milk)
- 1 tablespoons Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.5 cups Neutral-flavored oil (such as coconut oil or vegetable oil)
- 0.5 cups Water
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cane sugar until well combined.
In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk substitute.
After 5 minutes, add the vanilla extract, neutral-flavored oil, and water to the vegan buttermilk mixture. Whisk until combined.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula or whisk until just combined. Be careful not to overmix; a few small lumps are fine.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting or serving.
Decorate with your favorite vegan frosting or simply dust with powdered sugar for a light finish. Enjoy your soy-free vegan vanilla cake!
Nutrition Facts
Calories |
3140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 486.5 g | 177% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 297.5 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 492 mg | 38% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
